Sate Padang (Padang Satay)

Ingredients

• 250 gram sirloin/tenderloin meat (beef)
• 1 beef heart (optional)
• 1 beef tongue (optional)
• 3 smashed lemon grass
• 1 turmeric leaf, divided into 3 parts
• 4 K-lime leaves
• 75 gram rice powder, dissolve with a little amount of water
• 1 1/2 tablespoon of starch, dissolve with a little amount of water
• 500 ml water
• wooden skewers

Grind Ingredients

• 10 cloves of shallots
• 6 cloves of garlic
• 2 pieces of small chili/jalapeño
• 1 tablespoon of roasted coriander
• 1 teaspoon of roasted caraway
• 5 cm fresh turmeric
• 4 cm fresh ginger
• 2 cm fresh galanga root
• Salt & pepper

Grind all ingredients in a mortar

Compliment

• Ketupat
• Fried onion

Cooking Direction

Satay Meat

• Cook meat, beef heart & beef tongue in a boiled water, add grind ingredients, turmeric leaves, lemon grass & K-lime leaves. Cook until all spices well mixed and all meat cooked
• Set aside beef meat, heart & Tongue, drained and diced. (you can also slice the meat into thin slice)
• Thread 5 diced meat onto skewers, grill for a moment.

Gravy

• preheat the leftover beef stock and thicken it with rice powder and starch that had been mixed with water.
• Cooked until all ingredients well mixed
• Serve satay with ketupat and its gravy, spread with fried union, Served Hot